Open-Faced Omelete

Name: Open-Faced Omelete
Ingredients: Vegetable oil cooking spray; 1 onion, sliced; 1 yellow or red bell pepper, sliced; 2 ounces diced smoked turkey sausage; 1 clove garlic, chopped; 1 can (14.5 ounces) diced tomatoes, drained; 1 tablespoon chopped fresh oregano; 2 whole eggs; 2 egg whites; 1/4 cup grated Parmesan; 3 tablespoon chopped fresh chives

11 ingredients

2 steps

Ingredients

Vegetable oil cooking spray
1 onion, sliced
1 yellow or red bell pepper, sliced
2 ounces diced smoked turkey sausage
1 clove garlic, chopped
1 can (14.5 ounces) diced tomatoes, drained
1 tablespoon chopped fresh oregano
2 whole eggs
2 egg whites
1/4 cup grated Parmesan
3 tablespoon chopped fresh chives

Directions

1

In a large skillet coated with cooking spray, cook onion and bell pepper over medium- low heat, stirring, 5 minutes. Increase heat to medium; add sausage and garlic; cook, stirring, until vegetables are tender, 3 minutes. Add tomatoes and oregano; season with salt and pepper; simmer until most of liquid evaporates, 5 minutes. Whisk eggs, egg whites and Parmesan in a bowl; add salt and pepper. Heat a medium skillet coated with cooking spray over medium heat; add egg mixture, reduce heat to medium-low, and cook, stirring, until eggs are set, 3 minutes. Top with tomato mixture and chives.
2

Four roasted fingerling potatoes per person. Toss with 1 teaspoon chopped garlic; 1 teaspoon olive oil; 1/2 teaspoon chopped rosemary; salt and pepper. Bake at 450°F for 25 minutes.